4large eggs, mixed with a dash of milk. Keep them separate (2 and 2) so you end up with even omelets
½green pepper, diced
2ouncesthick cut ham, diced
¼white onion, diced
A few button mushrooms, diced
4ouncescheddar cheese
Butter or clarified butter for cooking
Instructions
Prepare and chop all your veggies and ham. Grate the cheese.
Add the diced ham to a pan with a drizzle of oil and cook until it’s lightly browned, about 4-5 minutes over medium-high heat.
Add the other veggies for the filling and cook for another 1-2 minutes just to get them slightly soft and warm.
Add a teaspoon of butter or clarified butter to your omelet pan over medium-high heat. Once it’s melted add your eggs (2 per omelet).
The eggs will start cooking quickly. Use a flat spatula to gently move the cooked eggs to the center of the pan and tilt the pan to let the uncooked eggs run outside and cook. It won’t take long to have your eggs mostly cooked.
Add filling and grated cheese to one half of your omelet and gently fold the eggs over.
Add a few drops of water to your pan and slide a large plate over the top of the omelet pan. This will steam your omelet which will finish cooking it and also melt the cheese perfectly. Let it steam for 30-45 seconds.
Slide the omelet onto a plate and serve immediately.